Baking has been close to my heart ever since my Grandma Rose introduced me to it. Her kitchen was always filled with the comforting scent of spices, especially in the fall when apples were at their peak. Some of my fondest memories are of her teaching me to make a simple yet delicious apple crisp.
Now, I love sharing that tradition with my twin daughters, Lily and Mia. But there’s a little twist! Lily and Mia aren’t big fans of oatmeal. So, I started experimenting with an apple crisp recipe without oatmeal.
This recipe is a family favorite. It has that classic warm apple flavor and a buttery, crunchy topping. And the best part? No oats! It’s the perfect way to enjoy a taste of fall.
Ingredients for Apple Crisp Without Oatmeal
For the Apple Filling
- 6 medium apples (I like a mix of Granny Smith for tartness and Honeycrisp for sweetness, but feel free to use your favorites!)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons all-purpose flour (This helps thicken the filling.)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons lemon juice (This adds brightness and helps prevent browning.)
If you don’t have Honeycrisp apples, Fuji or Gala are good substitutes. A little bit of maple syrup can also be used in place of brown sugar for a richer flavor.
For the Crumble Topping
- 1 ½ cups all-purpose flour
- ½ cup almond flour (This adds a nice nutty flavor and helps create a crisp texture. You can also use all all-purpose flour if you prefer.)
- ¾ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces (Cold butter is key for a crumbly topping!)
If you’re avoiding nuts, simply substitute the almond flour with an equal amount of all-purpose flour. For a gluten-free version, I recommend using a gluten-free all-purpose flour blend in place of regular flour for both the filling and topping. Make sure it’s a blend designed for baking to achieve the best texture.
How to Make Apple Crisp Without Oatmeal
Preparing the Apples
First, peel, core, and slice your apples. I aim for slices about ¼ inch thick. Evenly sized slices help them bake consistently. Tossing the sliced apples with a little lemon juice helps prevent them from turning brown while you prepare the topping.
Making the Crumble Topping
In a large bowl, I whisk together the all-purpose flour, almond flour, brown sugar, cinnamon, and salt for the topping. Then, I cut in the cold butter using a pastry blender or my fingers. The goal is to create coarse crumbs. The mixture should look like it has small pea-sized pieces of butter throughout. This is what gives the topping its delicious, crumbly texture.
Assembling the Crisp
Preheat your oven to 375°F (190°C). I usually use a 9×13 inch baking dish for this recipe. A glass dish is great because you can easily see how the crisp is baking. If you’re using a ceramic or darker dish, you may need to adjust the baking time slightly. Pour the prepared apples into your baking dish and spread them out evenly. Sprinkle the crumble topping evenly over the apples, making sure to cover them completely.
Baking the Apple Crisp
Bake for 45-55 minutes, or until the topping is golden brown and the filling is bubbling. You’ll know it’s ready when the top is nice and crispy, and the apples are tender when you poke them with a fork. Keep in mind that all ovens are different, so you may need to adjust the baking time. If the top starts to brown too quickly, you can loosely cover the dish with aluminum foil. Let the crisp cool slightly before serving. It’s delicious on its own or with a scoop of vanilla ice cream!
Tips and Variations for the Best Apple Crisp Without Oatmeal
I love experimenting with different flavors in my apple crisp. A pinch of cardamom in the crumble topping adds a warm, aromatic touch. My Grandma Rose always added a bit of lemon zest to the apples, and I still do it today—it really brightens the flavor of the filling.
For a truly decadent treat, serve warm apple crisp with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of caramel sauce. If you’re looking for a healthier option, a sprinkle of chopped nuts like pecans or walnuts adds a satisfying crunch to the topping.
To make a gluten-free version, I use a gluten-free all-purpose flour blend. Be sure to choose one that’s designed for baking to ensure the best texture for both the filling and the crumble. For a vegan option, you can substitute the butter with cold, vegan butter sticks. I’ve found that coconut oil also works well, but it can sometimes add a slight coconut flavor, which you may or may not like.
One thing to watch out for is a soggy bottom. This can happen if the apples release too much juice during baking. To prevent this, make sure your apples are evenly sliced and coated with flour as per the recipe. You can also pre-cook the apples for a few minutes to reduce their moisture content before assembling the crisp.
If you find the filling too sweet, reduce the amount of sugar slightly or add a squeeze of lemon juice. Conversely, if you like it sweeter, feel free to add a touch more sugar to the filling.
My twin daughters, Lily and Mia, always go for the crispy edges of the crisp. To make sure everyone gets their share of crunchy goodness, I spread the crumble topping evenly over the apples, all the way to the edges of the baking dish. This guarantees maximum crunch!
Serving and Storing Apple Crisp Without Oatmeal
Apple crisp is best served warm, straight from the oven. The warm, gooey apples and the crunchy topping are a perfect match. However, it’s also delicious cold or at room temperature.
To store leftovers, I place them in an airtight container in the refrigerator. It will keep for up to 3 days. When I’m ready to enjoy it again, I reheat individual portions in the microwave for a quick warm-up or in the oven at a low temperature (around 300°F) for a crispier result. Just keep a close eye on it so it doesn’t overcook.
If you want to freeze your apple crisp for longer storage, you absolutely can! Assemble the crisp in a freezer-safe dish, but don’t bake it. Wrap it tightly with plastic wrap and then foil, or place it in a freezer bag. It should keep well in the freezer for up to 2 months. When you’re ready to bake it, thaw it completely overnight in the refrigerator. Then, bake it according to the original recipe instructions, adding about 15-20 minutes to the baking time. You might need to cover the top loosely with foil towards the end to prevent it from over-browning.
FAQ
What to substitute for oats in a crumble?
I often replace oats with a mix of all-purpose flour and almond flour for a nutty flavor and great texture. Other options include using different flours like whole wheat flour or a gluten-free blend. Chopped nuts such as pecans, walnuts, or almonds work well, too. For extra crunch, try adding some sunflower or pumpkin seeds.
What’s the difference between apple crumble and apple crisp?
The difference is mainly in the topping. A crumble topping typically uses only flour, butter, and sugar, creating a simpler, more cookie-like texture. A crisp, like this recipe, often includes oats (or oat substitutes) and spices, resulting in a topping that’s a little more textured and flavorful.
What is the difference between apple betty and apple crisp?
An apple betty uses breadcrumbs or cubed bread mixed with the apples, creating a softer, more bread pudding-like dessert. An apple crisp, on the other hand, has a distinct layer of crunchy topping over the fruit filling.
Why is my apple crisp not crunchy?
A soggy crisp is usually caused by too much moisture from the apples. Make sure to slice your apples evenly, and toss them with the flour mixture as directed in the recipe. This helps absorb excess liquid. Pre-cooking the apples slightly can also help reduce their moisture content. Another trick is to make sure your butter is very cold when making the topping, as this will help it stay crumbly during baking. If the topping is browning too quickly, you can tent the baking dish loosely with foil during the last part of baking. This will allow the apples to cook thoroughly without burning the topping.
Looking for dinner inspiration? Try this Instant Pot Pasta recipe or whip up some delicious Blackstone Fried Rice
This apple crisp recipe without oatmeal is simple, yet so satisfying. It’s more than just a dessert to me; it’s a connection to my grandmother and a way to create new memories with my family. The blend of warm apples and that perfectly crisp topping is simply delightful. I hope it becomes a favorite in your home, too!